Thanksgiving Turkey

I have made a turkey for Thanksgiving for several years now, and each year it gets better and better. This year, I basted the turkey with a lemon-thyme butter, and it had a perfect balance of flavor.

Thanksgiving Turkey

I have made a turkey for Thanksgiving for several years now, and each year it gets better and better. This year, I basted the turkey with a lemon-thyme butter, and it had a perfect balance of flavor.
Cook Time4 hrs
Total Time4 hrs
Course: Main Course
Cuisine: American
Servings: 16 serving

Ingredients

  • 16 pounds whole turkey giblets , defrosted and removed
  • 115 grams butter
  • 2 lemons
  • 1 teaspoon thyme , leaves chopped
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 1 onion
  • 1 garlic head of
  • Salt pepper and

Instructions

  • Preheat oven to 350F/175C at least an hour before.
  • Rinse turkey inside and out and pat dry.
  • Generously salt and pepper the cavity.
  • Melt butter in a small saucepan over low heat.
  • Remove from heat and add the chopped thyme and zest and juice of one lemon.
  • Quarter the onion and lemon, and cut the head of garlic in half, crosswise. 
  • Stuff turkey with onion, lemon, garlic, thyme and rosemary sprigs. 
  • Brush the turkey with the thyme butter.
  • If using, place a thermometer in the meat of the thigh, being sure to avoid any bones. 
  • Place turkey in the oven and baste with the remaining thyme butter every 30-45 minutes.
  • Roast until the bird reaches an internal temperature of 165F, about 3-3.5 hours. 
  • Cover the turkey lightly with aluminum foil and allow to rest at least 30 minutes before carving.

Notes

The turkey will continue increasing in temperature after removing it from the oven. 

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